Prep your pan. Use a 9x13-inch baking dish or a deep 9-inch square pan. Line with parchment or lightly grease the bottom to help with clean slices.

Make the crust. In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the mixture looks like damp sand and holds together when pressed.

Press and chill. Firmly press the crumb mixture into an even layer in the pan. Use the bottom of a measuring cup to compact it. Chill for 15–20 minutes while you make the filling.

Beat the cream cheese. In a large bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the bowl to avoid lumps.

Sweeten and flavor. Add powdered sugar and vanilla (and a small squeeze of lemon juice, if using). Beat until fully combined and silky.

Fold in the whipped topping. Gently fold in the whipped topping until no streaks remain. Overmixing can deflate the filling, so keep it light.

Spread the filling. Spoon the cream cheese mixture over the chilled crust and smooth the top with an offset spatula. Make sure the layer is even for clean slices.

Add the cherry layer. Carefully spoon the cherry pie filling over the cream layer. Spread it gently to the edges without pressing down too hard.

Chill to set. Cover and refrigerate for at least 4 hours, ideally overnight. The chill time helps the layers firm up and the flavors meld.

Garnish and serve. Before serving, add fresh cherries, a sprinkle of shaved chocolate, or a scatter of crushed nuts if you like. Slice with a sharp knife, wiping the blade between cuts.